Vegan Ramen Recipe

Serves 4

30 Minute Prep Time

By Morgan Shupe on February 2, 2015 , categorized in Dinner, Lunch

Vegan Ramen Recipe

Warm up with a hot bowl of ramen noodles. Chef Morgan has created two versions for you to experiment with in your own kitchen. Slurp on!

Ingredients

  • Broth Option 1: Butternut Squash Miso Broth
  • 1 cup butternut squash, peeled and diced
  • 3 cups water
  • ½ Tbsp miso paste
  • ½ inch grated ginger
  • 2 cloves garlic
  • Broth Option 2: Mushroom Broth
  • 4 cups water
  • ½ oz kombu (approximately one large piece)
  • 1 oz dried shiitake mushrooms (approximately 8 dried mushrooms)
  • 2 green onion, only whites, chopped
  • Splash of soy sauce
  • Splash of rice wine vinegar
  • Topping Options :
  • 2 80 gm packages rice ramen noodles, cooked
  • 4 green onions, greens chopped and whites reserved for broth
  • 2 sheets toasted nori, cut in half
  • 1 carrot, shredded
  • ¼ medium daikon radish, shredded
  • ½ package organic tofu, cut thin
  • Garlic chili sauce, for dipping

Preparation

  1. Broth Option 1

    1. Bring butternut squash, water, ginger and garlic to a boil.
    2. Simmer until soft, 5 to 10 minutes.
    3. Puree until smooth with miso paste.
    4. Simmer for 5 more minutes.
  2. Broth Option 2

    1. Bring water, kombu, green onions and shiitake mushrooms to a boil.
    2. Simmer for 25 minutes.
    3. Remove mushrooms, kombu and green onions. Mushrooms can be used for topping. Discard kombu and scallions.
    4. Add in soy sauce and rice wine vinegar.
  3. Serve noodles in broth and top with desired toppings with chili sauce on the side.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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